A recipe from Franck Salein, Chef at Sources de Caudalie

Preparing the vegetables

1. Peel, quarter and seed the tomatoes.
2. Lay the tomato wedges flat on a baking sheet; sprinkle with salt, pepper, sugar, garlic, thyme, bay leaf and olive oil.
3. Peel the onions, cut into 6 and continue as for the tomatoes, omitting the sugar. 
4. Place them in an 85° C (185° F) oven with the tomatoes. The tomatoes will require about 3 hours, the onions only 1 1/2 hours.
5. Cut the carrots into sticks. Sauté them in a little olive oil with thyme, bay leaf, salt and pepper until lightly colored.
6. Cut the zucchini on a mandolin; blanch lightly and refresh.

For the cauliflower mousseline

1. Cut the cauliflower into several pieces and cook in the seasoned white chicken stock.
2. Purée the cauliflower in a blender, then drain through cheesecloth.
3. Cut the fennel with a mandolin, season with olive oil, vinegar, salt and pepper. Whip the cream and season. Fold together the whipped cream and cauliflower purée.

Assembly

1. Using a round cutter, cut out a circle of phyllo pastry and form a tartlet in a mold.
2. Place in the oven for a few minutes until lightly browned. 
3. Arrange the mousseline and vegetables attractively in the tartlet. 
4. Finally, to make the aromatic herb oil, blend together the egg yolk, mustard, shallot, garlic and herbs, slowly pouring in the oil.
5. Serve the aromatic herb oil on the side. 

Château Canon 2001